My first experience with canning also involved picking a couple buckets of blackberries from a backyard garden in Texas. Don’t worry. We got permission and paid for the bulging black fruits. We then took them home and produced an army of jars full of blackberry jam. I now have a generous raspberry bush growing along the side of my house that provides my family with sweet berries from late May to the end of July. We mostly eat them by the handful, but I have been trying to put them aside more often for refrigerator jam and shrub syrups.
Raspberries and blackberries are popular fruits to grow in the Inland Northwest. They are fairly easy to grow and are considered hardy brambles: rough, tangled and usually prickly shrubs that have long, arching shoots and shallow roots. Let’s explore these two brambles one at a time.
» Blackberries
Although native to Europe, blackberry bushes can be found throughout the Northwest rambling alongside roads, overtaking abandoned spaces and growing grudgingly in cultivated gardens. They are an extremely sturdy plant and deter some pests, and humans, with their rigorous thorns. Despite the toughness of the plant, the berries bruise and crush easily when ripe. This is bad news for your hands but advantageous for baking a juicy, buttery pie.
The nutrient content of these dark pulpy berries is dense, with the most prominent being vitamin C and valuable antioxidants. There is growing scientific research that the antioxidants in blackberries may have cancer-fighting properties. Additionally, eating blackberries raw provides a healthy dose of soluble and insoluble fiber. So, opt to blend them into smoothies rather than juice them.
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» Raspberries
Raspberries are more commonly found in gardens, but some black raspberries grow wild in Northwest fields and hilly woods. They also grow in four colors: red, yellow, black and purple. Some red and yellow cultivars can withstand colder temperatures than any other bramble (-20° to -30°F), which is perfect for our climate. Many people prefer to eat raspberries fresh. Red are nicely tart. Yellow are softly sweet. Black are small and seedy. Purple are the least flavorful fresh but are best for preserves.
Raspberries have long been extolled for anti-cancer and anti-inflammatory benefits. Of course, balance, moderation and professional consultation is always advised.
» What to Do With Them
Do not rinse berries under running water. Instead, fi ll a large bowl halfway with cold, clean water. Place the berries in a colander and dip them into the water. Gently swish the colander around, then thoroughly drain the berries.
Blackberries and raspberries freeze rather well. Spread the drained berries in a single layer on a baking sheet and place in the freezer. Once frozen, store in a freezer bag or airtight container. They’ll keep for several months, if sealed, and are perfect for smoothies, pies and cobblers.
It’s truly all in the juice when it comes to cooking blackberries and raspberries. Because of their high pectin content, under-ripe blackberries make excellent jams, jellies and preserves. Raspberries are lower in pectin, but their juiciness produces bright flavors and rich textures through a variety of cooking methods. Whether preserved, baked or boiled, the results are always scrumptious.
If you want the nutrient benefit or simply a fresh, delicious treat, eat these berries raw by themselves, folded into yogurt, or blended into a vinaigrette. Check out this recipe on our blog: Red, Green, and Blue Salad with Fresh Raspberry Vinaigrette. N
By S. Michal Bennett
Photography By Joel Riner
